Chicken & Mushroom Dumplings

Try our fuss-free Chicken & Mushroom Dumplings. Made with wonton wrappers, and filled with tender chicken and juicy mushrooms, these light and pillowy parcels of goodness are extremely moreish, you won't stop at one! 


  • 1 pack of wonton wrappers

  • 250gms chicken mince
  • 200gms fresh shitake mushrooms finely chopped
  • 10 dried shitake mushrooms finely chopped
  • 3 tbs chopped spring onions
  • 1 ½ tbs Chinese cooking wine
  • 2 tbs light soy sauce
  • 1tbs corn flour
  • 1 tsp of palm sugar


  1. Place chicken and all other ingredients into a medium mixing bowl. Mix well.

  2. Place an individual wrapper on a board and place 2 teaspoons of mixture into the centre of the wrapper.  Brush the edges of the wrapper with water and fold edges into your desired dumpling shape, all for corners into the middle or if your wrappers are round fold two sides up and crimp to create a half moon shape.

  3. Place 2 cups of water in the 28cm Bessemer Dutch oven.  Rub a little oil in the base of the steamer and then place the steamer insert on top of the Dutch oven.  Place dumplings in the steamer, place the lid on and allow water to boil and steam dumplings.  Allow 10-15 minutes cooking time. 

  4. Alternatively, steam and fry the dumplings in the 28cm fry pan.  Lightly oil the base of the frypan and place dumplings in the pan.  Lightly fry the base of the dumplings and then add water until it reaches just above the base of the dumplings.  Place the lid on top and allow dumplings to fry and steam at the same time.

  5. Serve alone with desired dipping sauce or in a Chinese broth with noodles.

Recommended Bessemer Cookware?

For this recipe, we recommend you use the Bessemer Black Cast Aluminium Dutch Oven 28cm and the Bessemer Black Frypan 28cm as featured in this recipe for best results!